In a cozy, brown-shuttered house that you might mistake for someone's home, Dr. Alfred Sofer is changing people's lives with cutting-edge medical technology. Plastic Surgery Center of Fairfield's impressive facilities include an imaging room, where Dr. Sofer reveals sun damage and other conditions with the Visia complexion-analysis device. Dr. Sofer also uses the Vectra imaging system to simulate the outcome of surgery or the addition of a second head in a realistic, three-dimensional model. He employs the advanced visualization tool to prepare patients for cosmetic and restorative procedures, which he performs either in the center's procedure room or within an accredited surgery center or hospital setting. If you walk up the office's charming, white-and-hardwood staircase to the second floor, you'll find members of Dr. Sofer's medical staff enhancing faces with nonsurgical skincare and laser treatments, including laser hair removal, photofacials, and dermal fillers.
With double board certification by the American Board of Plastic Surgery and the American Board of Surgery, Dr. Sofer has experience in the most delicate procedures. His training includes a microvascular and hand-surgery fellowship at the Christine M. Kleinert Institute, the site of the first hand transplant in the United States.
Martha Stewart has lent her name to bath, bedding, and charger plates full of etiquette. But on her 2008 Martha's Favorite Hot Dogs list, she stamped her seal of approval onto the mustard, relish, kraut, and bacon that piles into the buttered bun of a "works" fried hot dog at Rawley's Drive Inn. According to owner Nick Frattaroli, it is now their most popular hot dog, joining the naturally encased ranks of several other specialties. One, the hot Chihuahua dog, is dosed with Mel's Hellish Relish, a recipe Nick would share "if [he] knew it"—he hasn't been able to pry a list of its sweet and spicy ingredients out of his secretive chef.
The "works" has drawn plenty of noncelebrities to this two-story, red roadside restaurant. Locals and repeat customers join diners from as far away as California and Texas who've seen Rawley's featured on Food Network's The Best Thing I Ever Ate. Inside, they're all treated to food that is made to order—including hand-cut fries and thick ice-cream shakes—and old-timey decor that reflects the building's roots in the 19th century. Guests place orders at a short counter before retreating to booths or high-top tables, both surrounded by wood walls that past patrons have thoroughly tattooed with carved initials and florid love sonnets to sausages.
Flipside's brand new menu showcases thousands of different burger combinations, allowing diners to mix and match six different proteins with high-end ingredients including avocado and bacon, as well as creative sauces such as chipotle or pesto mayo. This creative twist as well as Flipside's diverse menu of 13 specialty burgers earned the restaurant a Best of the Gold Coast 2013 award. Farm-fresh sirloin patties anchor a dozen specialty burgers, including the Hawaii Five-O Burger with barbecue pulled pork, bacon, and grilled pineapple and The Goat Burger, which is topped with goat cheese, sun dried tomato, caramelized onion, and honey and balsamic glaze.
Slow-cooked pulled-pork sandwiches provide a sauce-smothered alternative to Flipside's signature creations, as do herbivore-friendly salads that may be repackaged in a whole-wheat wrap. Diners can begin their meals with an array of starters such as a Shrimp Ravioli Trio or Flipside Nachos, with homemade chips or french fries smothered with chili, cheese, salsa, guacamole, and sour cream. Sudsy drafts caterwaul from a dulcet quartet of foam-flecked taps, spurring choreographed pours and surprise visits from Spuds McKenzie behind a triangular bar, where mixologists concoct specialty martinis and margaritas.
While a person might wear clothes ranging from basic tees and pants to slinky cocktail dresses, they can't lump everything together when it comes time to do laundry. That’s why the technicians at Fabricare Cleaners offer laundering services in addition to their three styles of dry cleaning: one for basic items, one for fragile items needing special care, and one using biodegradable, eco-friendly detergents. They have a reciprocal relationship with the Fashion Institute of Technology, in which they teach the school how to service garments and the school teaches them how to understand construction. This training enables them to immediately recognize stains and fabric type, allowing them to accurately protect and clean clothes by using fabric-friendly chemicals and buttons previously worn by secret-service agents.
After more than 30 years in the business, the owners recently upgraded the facilities to incorporate green technology and use less energy during their processes. In their upgraded facility, the staff can efficiently clean clothes, furs, house decor, and shoes, which can be dropped off in one of the 24-hour kiosks and are returned with the shop’s free delivery service. They also provide reusable garment bags, helping cut down on plastic waste and large cat nests found in the closet corner.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon a frosty foundation of creamy chocolate or vanilla soft serve, which swirls idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal a surprise filling of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers’ cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast 150 calories or fewer.
After a year of living in the corporate-communications world, Sabita knew she needed to change paths. Like a baseball player who runs to first every time he swings, she felt herself becoming too aggressive. In order to reconnect with her inner empathy and sense of place in the world, she decided to commit herself to taking care of others. With that desire in mind, she became a massage therapist and holistic-health counselor and opened the Sabita Holistic Center in 2003 to surround herself with like-minded professionals.
Celebrating their 10th year of business, Sabita and her staff heal guests of all ages and needs with holistic techniques, such as guided meditation, massages specifically tailored to elderly guests, and self-esteem workshops. In addition to leading the classes and workshops, doctors meet with guests to prescribe holistic treatment plans that incorporate Western and Eastern methods. The center even purveys its own beverage: Sabita Tea. It's a kosher-certified organic line that comes in varieties such as peppermint white tea, nutmeg white, and anise—which comes from the eponymous seed-producing plant.